KR101008720B1 - Engraulis japonica seasoning prepared by high pressure/enzyme-dissolution process and producing method thereof - Google Patents

Abstract

Disclosed is a method for producing anchovy powder by treating ultra high pressure technology under the conditions of 50-125MPa pressure, 40-60 ° C. temperature, 12-24 hours and 0.4-0.8% by weight of enzyme addition. do. The manufacturing method comprises the steps of grinding dry anchovy; Dispersing the ground anchovy in water at 5-20% by volume; Adding 0.4-0.8% by weight of enzyme; Adjusting to a pH of 6.0-8.0; Pressure treatment at 50-125 MPa; Centrifuging the anchovy slurry to obtain a hydrolyzate; Filtration step; Inactivating the enzyme by boiling at a temperature of 95-100 ° C .; And obtaining anchovy seasoning material.

       Ultra High Pressure, Temperature, Time, Add Enzyme, Seasoning Material, Anchovy

Description

Anchovy seasoning material by high pressure / enzymatic process and its manufacturing method {Engraulis japonica seasoning prepared by high pressure / enzyme-dissolution process and producing method

The present invention relates to anchovy seasoning material by high pressure and enzymatic digestion process and a method for producing the same. More specifically, the pressure of 50-125 MPa, the temperature of 40-60 ℃, 12-24 hours and 0.4-0.8 wt% The present invention relates to a method for producing anchovy powder by treating ultra-high pressure technology under conditions, and anchovy seasoning material by the method.

Various artificial seasonings are used to improve the flavor of food. One of the representative artificial seasonings, MSG, a flavourful chemical seasoning, was found in kelp extract by Dr. Ikeda of Japan. It is used a lot to taste until. However, when a large amount of MSG is ingested, symptoms of discomfort, muscle stiffness, and nausea, as well as burning of the back of the head after 10-20 minutes, may occur. May cause neuronal destruction. Glutamic acid, which is used as an example of artificial flavor material, is an excitatory neurotransmitter. When excess glutamic acid is absorbed into nerve tissue, it breaks down nerve cell membranes and causes acidemia, preventing calcium absorption from the kidneys and even calcium stored in bone. It causes them to fall apart and cause osteoporosis.

Artificial flavor materials are low in price, have no restriction on the amount of resources and have excellent taste, but they cause various diseases during long-term use, thus improving the dietary standards of Korea and increasing the consumer's awareness of food safety, taste and nutrition. Accordingly, the interest and use of natural flavor materials that enhance the intrinsic taste of processed foods and impart a natural taste to the processed foods themselves are increasing day by day. These natural flavor materials can be found in the hydrolyzate of beef that is common in the West, but nowadays seafood and seaweeds, which have a variety of raw materials and contain a lot of unique flavors and nutrients, are widely used as main ingredients of natural flavor materials. .

Seasoning materials include basic seasonings such as salt, sugar, soy sauce, miso and vinegar (1st stage), chemical seasonings (glutamic acid) (2nd stage), complex age of glutamic acid and nucleic acid seasoning (3rd stage), and the main ingredient is sodium glutamate It is divided into four seasons of natural seasonings, which are natural seasonings, and the seasonings of natural seasonings, whose main ingredient is natural seasonings, and seasonings (5 seasons), which are chemical seasonings and nucleic acid-based seasonings. "With the propagation of the consumer's desire for a leisurely and healthy life that is well eaten and lived well, in the seasoning material field, development of seasoning material-oriented foods and materials using natural raw materials is required. As the atmosphere changes, the food industry is in a situation of demanding the production of next-generation seasonings using completely natural ingredients, and it is in a big transition period. In particular, chemical seasonings (sodium glutamate: mono-sodium) Due to excessive use of glutamate, the burden on health and medical expenses of the people is overweighted. Therefore, the development of natural seasoning materials is a national task.

One of the technologies in the food industry that meets these needs is the ultrahigh pressure technology. Most foods have a shelf life by heat treatment, and sterilization and processing by heat treatment tend to reduce the texture and flavor of the food. On the other hand, non-heat treatment is attracting attention as a new food processing technology that can be sterilized, processed and cooked without affecting the quality of food. Ultra-high pressure technology, one of the non-heat treatment technologies, maintains the intrinsic quality of food and has a great effect on the inactivation of microorganisms (application of ultra-high pressure technology in the food and biological industry such as plow, food and industry September issue (2007) ): 23-30) Also, by changing the rate-limiting step of the enzyme or by controlling the selectivity of the enzyme, the catalytic properties of the enzyme can be altered to activate or inhibit the behavior of the enzyme depending on the protein or condition. (HJ Vila Real et al. Food Chemistry 102 (2007): 565-570). The main advantages of the ultra-high pressure treatment compared to the conventional heat treatment are: ① It consumes significantly less heat energy than heat treatment, and can be carried out at room temperature or low temperature. ② It provides the natural taste and flavor, color, freshness, and nutrition of food. It is possible to maintain, ③ pressure in all directions uniformly, there is no difference in the degree of processing, ④ in addition to microbial death, protein denaturation or modification, enzyme activation or inactivation, enzyme substrate specificity change, carbohydrate and fat properties Change, etc., ⑤ do not affect covalent and hydrogen bonds, ⑥ pouch type bags such as plastic films can be used to facilitate the experiment ( Application of ultra-high pressure technology in the food and biological industry, such as Kusong et al., Food and Industry September (2007): 23-30).

The change of enzyme activity by high pressure treatment can change enzyme reaction rate and reaction specificity with substrate by various factors such as temperature, pressure, time, etc., which can increase the shelf life of food through the combination of high pressure and other factors. . Therefore, it is important to determine temperature, pressure, processing time, and enzyme selectivity in order to apply the ultrahigh pressure technology to food.

Food seasoning material by vacuum drying method, which is one of the food technologies, has an excellent advantage of providing various flavors (mime, gourd, Shinmi, etc.), and it is difficult to mass-produce by continuous production system, After drying, there are many problems in hygiene such as microbial contamination by a subsequent process such as grinding. On the other hand, the low temperature ultra high pressure process can produce decomposed products without the addition of enzymes in the case of foods containing autolytic enzymes, and has the advantages of being an economical and eco-friendly process with excellent production processing capacity and low energy consumption. It is expected to make a big difference.

On the other hand, the use of anchovy in Korean food, such as stir-fry, stewed or cooked anchovy soup is an endless material. Anchovies are much higher in calories than other fish and meats. Especially, calcium and phosphorus are the first to strengthen bones. According to Chinese medicine, anchovy is good for people with weak kidneys such as pyelonephritis, kidney stones and nephritis. Used. It is also known to make anchovy for long-term use, which helps in the recovery and postpartum pain of the wife. The anchovy contains Taurine, which lowers the content of cholesterol and maintains normal blood pressure. It is also known to be durable. Furthermore, anchovies contain 9.2% and 14.1% of the polyunsaturated fatty acids, EPA and DHA, which are effective in preventing the atherosclerosis, the cause of heart disease and stroke, and in children's intelligence development. It is rich in nucleic acid and nutritionally balanced.

A related patent application is Korean Patent Application No. 10-2003-11131, which relates to a method for producing low salt anchovy chopsticks, and is a method of producing salted fish, reducing fishy smell, and organizing excellent salted fish by adding sorbitol, lactic acid and garlic. The Korean Patent Application No. 10-1993-30198 relates to 100 parts of anchovy sauce, 0.1 to 1.0 parts by weight fructose syrup, 0.1 to 0.8 parts of thiamine hydrochloride in order to improve the quality such as form, color, flavor, fishy smell of anchovy. After adding the Mylar reaction precursor consisting of 0.1 parts by weight of l-cystine 0.1-0.8 parts by weight, 0.1-0.6 parts by weight of dl-methionine and 40-60 parts by weight of purified water, and then heated and stirred for 60 minutes in an extraction tank of 100 ± 2 ℃ It relates to a method for producing a liquid anchovy seasoning seasoning, characterized in that the filtration. In addition, the Republic of Korea Patent Registration No. 10-743477 relates to a method for the preparation of seasoned salted seafood for rice side dishes for 2-4 months a mixture of -25% salt anchovy 78-85% and salt 15-22% Preparing anchovy salted fish by aging at a low temperature of 10 ~ 15 ℃ in a storage tank, removing the head, tail, bones and internal organs and scales of anchovy among the anchovy salted fish, The present invention relates to a seasoning anchovy salted fish salted salt, which is prepared by combining red pepper powder and ground garlic, and packing and sealing the seasoned anchovy salted fish salt.

However, the salted and seasoned materials produced by this method do not have the advantages of the ultra-high pressure technology as described above, and cannot kill the microorganisms present in the salted and seasoned materials, maintaining natural taste, flavor, color and freshness. There is a problem that there was a disadvantage such as not being able to.

Once the safety and reproducibility of the sterilization have been demonstrated, the sterilization process design by high pressure can be utilized as a general mass production process. In order to ensure the validity and widespread use of high-pressure treatment processes, validation methods that incorporate microbiological, physical, chemical and engineering disciplines are needed to demonstrate the sterilization and consistency of the process.

The first problem to be solved by the present invention is to produce anchovy powder used as a food additive that inhibits the activity of harmful bacteria, activates the enzyme action, and maintains the natural taste and flavor, color, freshness and nutritional components. To provide a way.

The second problem to be solved by the present invention is to provide anchovy powder which can be used as a seasoning material obtained by the above production method.

A third object of the present invention is to provide a method for mass production of anchovy powder having the above characteristics by a continuous production system.

In order to solve the first problem, the present invention,

It provides a method for producing anchovy powder by treating the ultra-high pressure technology by the pressure of 50-125MPa, the temperature of 40-60 ℃, 12-24 hours and the amount of enzyme added 0.4-0.8% by weight. The appropriate pressure, temperature, time and amount of enzyme addition are as confirmed in the following examples.

In order to solve the said 2nd subject, this invention provides anchovy powder by the said manufacturing method.

In order to solve the third problem, the present invention,

Grinding dry anchovies; Dispersing the ground anchovy in water at 5-20% by weight relative to the weight of water; Adding 0.4-0.8% by weight of complex enzyme (Flavouzyme 500 mg, Novozyme, Denmark) based on the weight of ground anchovy; Adjusting to a pH in the range of 6.0-8.0; Pressure treatment at 50-125 MPa; Centrifuging the anchovy slurry to obtain a hydrolyzate; Filtration step; Inactivating the enzyme by boiling at a temperature of 95-100 ° C .; And obtaining anchovy seasoning material. The reason for adding more than 5% by weight of the crushed anchovy is because it is an appropriate amount that can be obtained by one step, and when it is added by more than 20% by weight, the amount of anchovy powder is too high, so the proper process is not achieved. The reason for adjusting the pH to 6.0-8.0 is that the protease used in the present invention is active in the above pH range. The enzyme is inactivated at a temperature of 95-100 ° C. The proteolytic enzyme used in the present invention is an endotype (endopeptidase or proteinase) and an exopeptidase protease firstly lysed into an endotype and then secondly to an exotype, or a mixed enzyme (Flavouzyme 500mg, respectively) mixed in the same ratio. , Novozyme, Denmark, below).

On the other hand, mass production is possible because the capacity of the high pressure / enzyme processing system (5, 50, 100, 150, 200L) can be configured in parallel to meet the daily production volume.

The present invention provides a natural anchovy seasoning material proved to be safe and reproducible to sterilization. In addition, the production of anchovy seasoning material by non-heat treatment provides the seasoning material retaining the texture, sensory excellence, flavor and nutrients of anchovy. Furthermore, by reducing the amount of chemical seasoning, It can reduce the burden.

Table 1 shows the change in the number of bacteria and the growth of microorganisms after adding various microorganisms to anchovy and treating ultrahigh pressure for 48 hours. It can be seen that the effects were different depending on the ultrahigh pressure treatment temperature and microorganisms. At 40 ° C., E. coli and Bacillus subtilis, and at 55 ° C., showed the effect of sterilizing the diffuse spores.

TABLE 1

Viable Count (CFU / ml) Temperature
(℃) Added microorganisms Pressure (MPa) Early 0.1 MPa Pressurized effect 30 Control (not added) 50 1.1 × 10 ³ Corruption 1.0 × 10 ³ control S. cerevisiae (diffuser yeast) 50 1.2 × 10 ⁶ Corruption 0.12 × 10 ⁶ Z.Rouxii (flame-resistant yeast) 50 1.5 × 10 ⁴ Corruption 〈300 Sterilization C.sporogenes 50 2.6 × 10 ⁵ Corruption 0.65 × 10 ⁵ L.lactice 60 1.0 × 10 ⁶ Corruption 0.27 × 10 ⁶ L.plantarum (vegetable lactic acid bacteria) 70 2.4 × 10 ⁶ Corruption 1.8 × 10 ⁶ T.halophilus (flame-resistant lactobacillus) 60 3.4 × 10 ⁶ Corruption 1.1 × 10 ⁶ 40 Control (not added) 60 6.1 × 10 ⁴ Corruption 〈300 Sterilization E.coli (E. coli) 60 5.8 × 10 ⁶ Corruption 0.39 × 10 ⁶ B.subtilis spores 60 1.6 × 10 ⁷ Corruption 〈300 Sterilization B. coagulans spores 60 2.4 × 10 ⁵ Corruption 0.016 × 10 ⁵ 55 No furniture 50 1.3 × 10 ³ 4.5 × 10 ³ 〈300 Sterilization B. coagulans spores 50 7.4 × 10 ⁵ 1.3 × 10 ⁶ 0.7 × 10 ⁵ B.stearothermophylus spores
(Heat resistant bacteria) 50 4.5 × 10 ⁵ 8.9 × 10 ⁵ 0.01 × 10 ⁵

Hereinafter, the specific method of the present invention will be described in detail with reference to Examples. However, the scope of the present invention is not limited only to these examples.

Example  1: Optimal conditions of high pressure / enzymatic digestion

2kg of dried anchovies (S & N Co., Ltd., Yeosu Fisheries Cooperative) purchased on the market was ground with a hood mixer (GI-P008, Iljin Precision Co., Ltd.) for 1 minute, and stored in a -20 ° C freezer for use. The length of anchovy was 8-10cm and the average weight was 2.8g. The general components of anchovy analyzed by Association of Official Analytical Chemists (AOAC) were 13.7 wt% water, 60.3 wt% crude protein, 12.0 wt% crude fat, crude ash. 14.3% by weight.

Anchovy hydrolyzate was prepared according to a range of parameters such as enzyme concentration, reaction time, reaction pressure and reaction temperature. After dispersing the ground anchovy in water at a concentration of 10% by weight, 0.1-1.2% by weight of commercial enzyme Type E (supercritical technology research institute, Japan, as follows) used for plant and animal systems was used. Range, the pH was adjusted to 7.0, reaction pressure (25, 50, 75, 100, 125, 150, 175, 200 MPa) and reaction time (4, 8, 12, 24, 32, 48 hours) and The decomposition was carried out according to the reaction temperature (40, 45, 50, 55, 60 ℃), and the hydrolysis solution and the residue were obtained by centrifugation (11,000 g, 10 minutes, 4 ℃) after the completion of the reaction. After filtering the hydrolyzate (whatman No. 4), the solid component was obtained through inactivation of the enzyme. As can be seen from the examples below, considering economics, the optimum conditions were 100 MPa, 50 ° C., and 24 hours at an enzyme addition amount of 0.6%. For example, in the case of optimum time, 24 hours were set as the optimum conditions based on the amount and value of total water soluble solids, amino nitrogen, total nitrogen, and hydrolysis rate, because the treatment time was longer, i.e. 32 hours or 48 hours. This is because no significant benefit was shown. 1 is a flow chart of the overall manufacturing process according to the present invention.

Example 2 Analysis of Hydrolysates According to the Usage of Enzymes

The anhydrous solid content of anchovy hydrolysates was analyzed by 105 ° C atmospheric pressure drying, total nitrogen content by microkjeldahl decomposition, and amino nitrogen content by Formol nitrogen.

Analyze the total solids, amino nitrogen, total nitrogen and hydrolysis rate of the hydrolyzate according to the addition of 0.1-1.2% by weight of commercial protease concentration under high pressure / enzymatic treatment of anchovy at 100 MPa, temperature 50 ° C. and 24 hours. It is shown in Table 2.

TABLE 2 (wt%)

sample Enzyme concentration TSS AN TN Hydrolysis Rate (%) Control - 25.45 1.23 8.75 16.41 High pressure - 30.89 1.29 9.84 15.15 High pressure + enzyme 0.1 50.1 1.79 11.8 17.8 0.2 58.5 1.92 11.7 19.7 0.3 61.6 2.05 12.0 20.5 0.4 65.8 2.21 11.3 24.4 0.5 66.4 2.19 12.2 22.0 0.6 73.0 2.48 12.4 24.9 0.7 70.5 2.43 12.3 24.6 0.8 75.4 2.68 12.3 28.0 1.0 75.0 2.69 12.2 27.8 1.2 75.1 2.66 12.4 28.1

           TSS: Total Water Soluble Solids AN: Amino Nitrogen TN: Total Nitrogen

The results show that the total water soluble solid content, amino nitrogen, total nitrogen and hydrolysis rate increased by 2.9 times, 2 times, 1.4 times and 1.7 times, respectively, at the addition of 0.6 wt% of enzyme concentration. The degradation rate slightly increased when the enzyme concentration was increased to 0.8%, but there was no significant change in the hydrolysis rate even when the enzyme concentration was further increased. Considering the price of the enzyme, economically anhydrous production of anchovy hydrolyzate was found to be suitable for 0.4-0.8% by weight of enzyme. On the other hand, the amino nitrogen, total nitrogen and hydrolysis rate did not show a significant difference between the control and anchovy sludge samples treated only with high pressure, which was significantly lower than the high pressure / enzyme treated products. It is noteworthy that the total solid content of the control and pressure treatments showed a difference of about 5.4%, demonstrating that even high pressure treatment conditions were effective in proteolytic degradation.

Example 3: Analysis of Hydrolysates Over Time

Anhydrous solids, amino nitrogen, total nitrogen and hydrolysis rate of the hydrolyzate according to 4-48 hours were analyzed by high pressure / enzymatically treating anchovy at 100 MPa, a temperature of 50 ° C., and an enzyme concentration of 0.6% by weight. Shown in Analysis of the hydrolyzate was carried out as in Example 2.

TABLE 3 (wt%)

sample Treatment (time) TSS AN TN Hydrolysis Rate (%) HP 4 23.07 1.18 8.53 16.05 8 24.37 1.18 8.62 15.92 12 27.9 1.14 9.71 13.27 24 26.61 1.21 9.31 14.94 32 26.43 1.22 9.55 14.24 48 25.89 1.21 9.62 14.43 HP + E 4 52.68 1.88 12.28 18.05 8 62.06 2.06 12.42 19.83 12 61.89 2.22 12.53 21.54 24 73.56 2.53 12.49 25.39 32 74.12 2.57 12.46 25.75 48 74.25 2.56 12.51 25.71

        TSS: Total Water Soluble Solids AN: Amino Nitrogen TN: Total Nitrogen

As shown in the above table, in the case of high pressure / enzyme treatment, the total water-soluble solids total average of about 2.5 times, amino nitrogen total average of about 2 times, total nitrogen total average of about 1.5 times, and the hydrolysis rate of the total average of about 1.5 times The increase rate was higher than that of the digested product. These factors showed that the high pressure / enzyme digests showed a steady increase until the reaction time of 24 hours, but the high pressure treatment did not affect the reaction time and showed no significant change. In addition, high pressure / enzyme treatment did not show a big difference in 32 and 48 hours treatment. Therefore, the high pressure / enzymatic reaction time was found to be preferable to react for 12 to 24 hours.

Example 4 Analysis of Hydrolysates According to Pressure

Analyze the total water soluble solids, amino nitrogen, total nitrogen and hydrolysis rate of the hydrolyzate at a pressure of 25-200 MPa while anchovy treatment under high pressure / enzymatic treatment at 24 ° C., 50 ° C., and 0.6 wt% enzyme concentration. Table 4 shows. Analysis of the hydrolyzate was carried out as in Example 2.

TABLE 4 (% by weight)

sample Pressure (MPa) TSS AN TN Hydrolysis Rate (%) High pressure 25 35.96 2.58 11.23 29.86 50 23.77 1.11 8.45 15.15 75 24.89 1.13 8.72 14.92 100 22.43 1.06 8.35 14.49 125 23.81 1.12 8.56 14.51 150 23.87 1.16 8.63 14.77 175 24.04 1.14 8.62 14.68 200 23.94 1.13 8.78 14.47 High pressure + enzyme 25 60.09 3.94 12.50 46.09 50 66.17 2.50 12.58 24.85 75 68.92 2.50 12.48 24.99 100 67.19 2.53 12.57 25.52 125 68.02 2.54 12.51 25.49 150 68.17 2.62 12.55 25.74 175 67.86 2.57 12.52 25.61 200 68.07 2.75 12.54 25.47

           TSS: Total Water Soluble Solids AN: Amino Nitrogen TN: Total Nitrogen

In the hydrolyzate of anchovy treated with either pressure or pressure / enzyme, there was no significant difference in total water soluble solids, total nitrogen, amino nitrogen and hydrolysis rate in the pressure range of 50-200 MPa. Decay occurred, resulting in an increase in the amino nitrogen and the total hydrolysis rate among the quality characteristics. This phenomenon can be seen that the growth of the microorganisms present in the anchovy dispersion under the pressure 25MPa or less, and can be explained as an important result that can set the limit of the minimum working pressure in the high-pressure processing of food. Comparing the quality change in the hydrolyzate between the high pressure treatment and the high pressure / enzyme treatment, the total water soluble solids averaged about 3 times, the total amino nitrogen averaged about 2.3 times, the total nitrogen averaged about 1.5 times and the total hydrolysis rate about 1.7 times It was found that high pressure / enzyme treatment was very effective. As can be seen from the table above, since the pressure did not appear to be significant at pressures of 125 MPa or more, it was found that a suitable range for high pressure treatment was 50-125 MPa.

Example  5: temperature dependent Hydrolyzate  analysis

Analyze the total water soluble solids, amino nitrogen, total nitrogen and hydrolysis rate of the hydrolyzate at a temperature of 40-60 ° C. under high pressure / enzymatic treatment under conditions of 24 hours, pressure 100MPa, and enzyme concentration 0.6% by weight. Table 5 shows. Analysis of the hydrolyzate was carried out as in Example 2.

TABLE 5

Reaction temperature (℃) TSS AN TN Hydrolysis Rate (%) 20 35.25 1.23 4.45 12.41 30 38.71 1.26 4.48 12.75 40 55.89 1.72 9.64 17.15 50 73.54 2.55 12.7 25.3 60 69.86 2.76 12.6 24.7

          TSS: Total Water Soluble Solids AN: Amino Nitrogen TN: Total Nitrogen

As can be seen from the above results, good results were obtained in total water soluble solids, amino nitrogen, total nitrogen and hydrolysis rate at a temperature of 40-60 ° C. No measurements were taken at temperatures above 60 ° C., as the enzyme could be partially inactivated.

Example 6 Hydrolysis Characteristics According to Enzyme Type

In order to analyze the production and characteristics of anchovy hydrolyzate according to enzyme type, the high-temperature / enzyme treatment of anchovy protein was carried out under the optimum conditions (50 ℃, 100MPa, 24hr) established through experiments using complex enzyme and commercial enzyme. The quality characteristics of the degradation products were analyzed and compared. In case of 0.6 wt% of commercial enzyme, total water soluble solid content was 73.0%, total nitrogen 8.13%, amino nitrogen 1.01%, and hydrolysis rate 14.2%, but when hydrolyzed by complex enzyme, total water soluble solid content 91.2%, total nitrogen 11.6% , Amino nitrogen 4.30%, and hydrolysis rate was 59.0%, showing a large increase rate compared to commercial enzymes, it was confirmed that the decomposition ability of the complex enzyme is superior to commercial enzymes (Fig. 2). On the other hand, compared with the control (heated extract), the high pressure treatment group showed a slight increase in the total water soluble solid content, total nitrogen and amino nitrogen content, but the high pressure / enzyme treatment increased all the quality characteristics by 1.5-2.6 times or more. The degree of taste was also highly evaluated, indicating that it was an effective method for manufacturing seasoning materials.

Example 7 Free Amino Acid Composition

The free amino acid composition of anchovy hydrolyzate according to high pressure / enzyme digestion is shown in [Table 6].

TABLE 6

amino acid Control High pressure High pressure + enzyme Aspartic acid 155.1 149 129.3 Serine - - 540.5 Glutamic acid 297.5 237 409.4 Glycine 280.8 - 621.0 Histidine - - - Threonine - - - Arginine 313.4 - 665.9 Alanine 503.5 676.6 766.0 Proline 454.9 575.3 605.8 Cysteine 444.6 677.2 702.1 Tyrosine - 118.8 - Balin 2,071.7 1,702.9 1,207.5 Methionine - - 1,102.7 Lysine 580.5 651.5 - Isoleucine 428.2 1664.2 458.9 Leucine - - - Phenylalanine 431.2 383.1 575.6 Total amount 5,961.3 6,835.5 7,794.7

The control extract (heated extract) had 2,071 mg / g of valine content, accounting for 34.8% of the total free amino acid content, and decreased to 24.9% and 15.6% after both high pressure and high pressure / enzyme digestion, respectively. In addition, 6.9% and 14.1% of serine and methionine were produced after the high-pressure / enzyme treatment. The total amount of free amino acid known as the most important taste component was 6,835.5mg / g and 7,794.7mg / g in the high pressure treatment group and the high pressure / enzyme digestion treatment group, respectively, 1.15 times and 1.31 times higher than the control (heat extract). Glutamic acid, glycine, arginine, and alanine, known as amino acids, have been increased in comparison with the other two treatments. .

1 is an overall flowchart of a method of manufacturing anchovy seasoning material according to the present invention.

Figure 2 is a comparison of the effect of the enzyme form on the anchovy hydrolyzate at the enzyme concentration 0.6%, 50 ℃, 24 hours, 100MPa conditions.

Claims (4)

Anchovy by high pressure / enzyme digestion process with pressure of 50-125MPa, temperature of 40-60 ° C, 12-24 hours and 0.4-0.8% by weight of complex enzyme (Flavouzyme 500mg, Novozyme, Denmark) Method of manufacturing seasoning material. Anchovy powder prepared by the method of claim 1. Grinding dry anchovies; Dispersing the ground anchovy in water at 5-20% by weight relative to the weight of water; Adding 0.4-0.8% by weight of complex enzyme (Flavouzyme 500 mg, Novozyme, Denmark) based on the weight of ground anchovy; Adjusting to a pH of 6.0-8.0; Pressure-treating at a pressure of 50-125 MPa at a temperature of 40-60 ° C. for 12-24 hours; Centrifuging the anchovy slurry to obtain a hydrolyzate; Filtering the obtained hydrolyzate; Inactivating the enzyme by boiling at a temperature of 95-100 ° C .; And Method for producing anchovy seasoning material by high pressure / enzymatic decomposition process comprising the step of obtaining a solid component. Anchovy powder prepared by the method of claim 3.

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